Due to unforeseen circumstances and poor planning, we ate Subway instead of the recipe that Brooklyn chose for tonight. We plan on making this Thursday, but if anyone wants to give it a go before then, you can just let me know how it turns out. :-) I've made a crock pot mac and cheese before, but that one included eggs, so it was more like a casserole. I'm anxious to see how this one turns out.
Crock Pot Macaroni and Cheese
1 box (16 oz) elbow macaroni noodles
1 tablespoon vegetable oil
4 cups shredded sharp chedder cheese
1 can (13 oz) evaporated milk
1 1/2 cups of milk
1/2 cup of butter, melted
1 teaspoon of salt
1. Cook macaroni in boiling salted water, following package directions. Drain well.
2. Grease bottoms and sides of crock pot well.
3. Toss in hot macaroni and vegetable oil and then add all other remaining ingredients.
4. Stir gently to combine; Cover and cook on low 3-4 hours.